Eggs Benedict Recipe
House-made English muffins, citrus hollandaise, breakfast potatoes
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Ingredients
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Eggs Benedict Ingredients
Method
Eggs Benedict Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Slowly add melted butter while whisking continuously until thickened. Remove from heat and stir in cayenne pepper. Keep warm.
- 2
Cook the Breakfast Potatoes
In a skillet, heat olive oil over medium heat. Add diced breakfast potatoes and cook until golden brown and tender, about 15-20 minutes. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack eggs into individual bowls. Create a gentle whirlpool in the water and gently slide the eggs into the center. Cook for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- 4
Toast the English Muffins
Split the English muffins and toast them until golden brown.
- 5